The changes and main parameters pasteurized by high temperature in the freezing process of banqueting snack food were studied,at the same time,the theoretical basis was put forward for the industrial production of banqueting food and technological line of banqueting food produced by industrialization was designed.
研究了筵席快餐食品冷冻过程中的一系列变化以及高温杀菌的主要参数。
本站部份资料来自网络或由网友提供，如有问题请速与我们联系，我们将立即处理！
版权所有©四级英语单词 网站地图 陇ICP备2023000160号-4
免责声明：本站非营利性站点，以方便网友为主，仅供学习。